Pin It My neighbor handed me a pear from her tree one September afternoon, still warm from the sun, and asked if I knew what to do with a dozen more. That's when I started playing around with a salad that felt more like a composed plate than something hastily thrown together. The combination of sweet fruit, funky cheese, and toasted nuts felt almost like a small revelation—simple ingredients that somehow taste like they belong in a fancy restaurant, yet take barely fifteen minutes.
I made this for a dinner party where I was trying to impress someone I hadn't cooked for before, and I'll admit I was nervous about the pears browning too quickly. But something magical happened when that first plate went out—the room got quiet for a moment, then someone asked for the recipe. It's the kind of dish that makes people slow down and actually taste what they're eating, which feels rare these days.
Ingredients
- Mixed salad greens (6 cups): Choose a combination that has a bit of bite to it—arugula brings peppery notes that play beautifully against the sweet pears, while softer greens like spinach keep things balanced.
- Ripe pears (2): Ripeness matters here; they should yield slightly to pressure but not be mushy, and slicing them thinly just before assembly prevents browning and makes each bite delicate.
- Gorgonzola cheese (100 g): Crumbling it by hand rather than using pre-crumbled keeps the pieces irregular and textured, which catches the dressing better.
- Toasted walnuts (1/2 cup): Toasting them yourself for even five minutes in a dry pan deepens their flavor dramatically—it's worth the tiny bit of extra effort.
- Dried cranberries (1/4 cup): These are optional but I love them for the little bursts of tartness that prevent the salad from tasting too sweet.
- Extra virgin olive oil (3 tbsp): Don't skip the good stuff here; it's one of the few ingredients doing the heavy lifting flavor-wise.
- Balsamic vinegar (1 tbsp): A quality balsamic with some age to it adds depth—the cheap stuff tastes thin by comparison.
- Honey (1 tbsp): This rounds out the dressing and brings a subtle sweetness that mirrors the pears without being cloying.
- Dijon mustard (1 tsp): Just enough to add complexity and help the dressing emulsify slightly.
- Salt and black pepper: Season generously at the end; it's the difference between a salad that tastes like itself and one that tastes like its parts.
Instructions
- Make the dressing first:
- Whisk together the oil, vinegar, honey, and mustard in a small bowl until it comes together—it won't be perfectly emulsified and that's fine, you want it to have some texture. Season to taste, then taste again, because this dressing is the soul of the whole thing.
- Dress the greens gently:
- In a large bowl, toss your mixed greens with about half the dressing using your hands or tongs, treating them like they're delicate—you're coating them, not drowning them. The greens should look moistened and colorful, not slick or wilted.
- Build your salad:
- Arrange the dressed greens on a plate or platter, then scatter the pear slices, Gorgonzola crumbles, and walnuts over the top, leaving some space so everything feels intentional rather than piled. Sprinkle the cranberries if using, distributing them so you get one in most bites.
- Final drizzle:
- Just before serving, drizzle the remaining dressing over everything in thin lines—this way the bottom layer stays crisp and the top layer gets that glossy finish. Taste one bite yourself before serving to make sure the seasoning feels right.
Pin It There's a moment when you take the first bite of this salad where the sweetness, the salt, the creaminess, and the crunch all hit at once, and it feels like a small but genuine pleasure. That's when you realize it's not really about the ingredients—it's about giving yourself permission to eat something that feels a little bit luxurious on an ordinary Tuesday night.
Pear Ripeness Matters
I used to buy pears days in advance and then wonder why they tasted mealy or flavorless by the time I got around to making salad. The trick is knowing that pears ripen from the inside out, so they can feel firm on the outside but be perfectly sweet within. If you buy them a day or two early, store them on the counter where it's warmer—they'll reach peak sweetness faster than you'd expect.
Why Toasted Nuts Change Everything
Raw walnuts taste a bit flat and one-dimensional, but spend just five minutes toasting them in a dry skillet over medium heat and something transforms—they become nutty, warmer, more themselves. The sound changes too; you'll hear them start to pop and crackle, and that's when you know they're waking up. I always toast more than I need because they disappear into other things throughout the week.
Dressing Proportions and Customization
This dressing follows a roughly three-to-one ratio of oil to acid, which is classic, but I've learned that the exact balance depends on your greens and your taste. Peppery greens like arugula can handle more acid, while delicate lettuces need gentler treatment. The beauty of making your own dressing is that you can taste it and adjust as you go—add more vinegar if it feels too sweet, more honey if it's too sharp, more mustard if it needs complexity.
- If you're making this ahead, store the dressing separately and dress the greens no more than ten minutes before eating.
- The dressing also works beautifully drizzled over roasted vegetables or tossed with grains for a heartier bowl.
- On particularly hot days, I sometimes add a tiny pinch of fresh thyme to the dressing for an herbal note that brightens everything.
Pin It This salad has become my go-to when I want to feel like I'm taking care of myself without the fuss, and it somehow always tastes a little bit special. That's the whole point, really—finding those simple combinations that remind you why you enjoy cooking in the first place.
Recipe Q&A
- → Can I prepare this salad ahead of time?
Prepare components in advance but dress just before serving. Wash greens, slice pears, crumble cheese, and toast walnuts up to a day ahead. Store separately in airtight containers in the refrigerator.
- → What other cheese works well with pears?
Blue cheese, Roquefort, goat cheese, or aged cheddar pair beautifully with pears. Choose based on your preferred intensity—goat cheese offers milder tang while blue cheese delivers bold flavor.
- → How do I prevent pears from browning?
Toss sliced pears in lemon juice immediately after cutting. Alternatively, slice them just before assembling. The acidity in the vinaigrette also helps slow oxidation once dressed.
- → Can I make this vegan?
Substitute Gorgonzola with plant-based blue cheese or omit cheese entirely. Replace honey with maple syrup or agave nectar in the vinaigrette. The salad remains delicious and satisfying.
- → What greens work best for this salad?
Arugula adds peppery bite that complements sweet pears. Spinach offers mild flavor, while spring mix provides variety. Choose sturdy greens that hold up well to the rich dressing without wilting quickly.
- → How can I add more protein?
Grilled chicken, poached salmon, or candied walnuts boost protein content. Crispy pancetta or prosciutto also add savory depth. Keep additions light to maintain the salad's refreshing character.